Pesto Pasta Salad

To make an excellent and savory dish it is important to use quality ingredients and that also goes for making pesto.  I have lots of basil growing in a pot and won't let one leaf go to waste so today I made my own pesto for this recipe but using quality store bought pesto will do fine so don't let your not having your own pesto stop you. This is a nice summer salad and you can go from start to finish quickly.  Enjoy!!



We are going to have this as a meal tonight.  I am working hard to incorporate good meals as well as tasty and savory ones.




8 oz. cooked elbow macaroni
approx. 7 or 8 oz. pesto (I cup)
1/4 cup red wine vinegar
1/2 tsp. kosher salt
1 to 2 -15 oz. cans cannelini beans, rinsed and drained
1/2 -5 oz. baby arugula (3 cups) I used Red leaf lettuce
2 oz. shaved Parmigiano cheese(I used Pecorino Romano)
1/4 cup toasted toasted pine nuts (I used walnuts)

Set aside cooked, rinsed and drained pasta.  Set aside.

In a large bowl stir together pesto, vinegar and salt.  Add beans, cooked pasta, lettuce, half of the cheese and half of the walnuts. Toss well and serve immediately.  Top with remaining cheese and walnuts before serving.




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